Place the vegan buttery spread in the slow cooker along with the chopped onion and garlic. Turn the slow cooker on low heat and let the butter melt, and stir the onion and garlic to coat with the butter.
Add the chicken, tomato sauce, coconut milk, and all of the spices. Stir.
Place the lid on the slow cooker and cook for 6 hours on low, or 4 hours on high.
Once the cooking time is up, shred the chicken with a fork, It will be very tender and should fall apart.
Serve the butter chicken over cooked Basmati or Jasmine rice.
Notes
Stovetop Variation: Saute the chopped onion and garlic in the vegan buttery spread until tender. Cut the chicken into pieces, and add it along with the spices, and cook for about 5 minutes.Add the coconut milk and tomato sauce to the pan and raise the heat to high. Once it reaches a boil, reduce the heat and cover the pan. Simmer for about 25 minutes to develop the flavor.Store leftovers in the refrigerator. They should stay fresh for about 3-4 days.